Preparation

Preheat broiler. Place tomato on rimmed
baking sheet and broil until skin is blistered
and slipping off, turning once with tongs,
about 3 minutes. When cool enough to
handle, peel skin off tomato, then cut in
half and squeeze out seeds.

Melt butter with remaining 2
tablespoons oil in heavy large skillet over
medium-high heat. Add halibut and cook
until golden brown, about 2 minutes per
side (fish will not be cooked through).
Transfer halibut to plate.

Add broth to same skillet and bring
to boil; stir in romesco sauce. Add halibut;
reduce heat to medium-low, cover, and
simmer until halibut is opaque in center,
about 2 minutes. Transfer halibut to plates.
Place steamed potatoes alongside. Spoon
romesco sauce over; sprinkle with parsley,
if desired, and serve.

* Sometimes labeled Pimentón Dulce
or Pimentón de La Vera Dulce; available
at some supermarkets, at specialty foods
stores, and from tienda.com.